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Saucy Beef Ragu
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Saucy Beef Ragu

Saucy Beef Ragu

with Olive Tapenade

This twist on the classic spaghetti Bolognese is a winner! Penne replaces spaghetti, while the ragu is packed with tender ground beef and tons of flavour! Topped with a fresh olive tapenade, this dish will have everyone in your home going back for seconds!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

56 g

Onion, chopped

160 g


1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

1 unit

Beef Broth Concentrate

30 g

Mixed Olives

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories830 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber10 g
Protein44 g
Cholesterol90 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl



Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Cook beef

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 2-3 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt, pepper and Italian Seasoning.

Cook sauce and penne

Add broth concentrate and crushed tomatoes to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 8-12 min. Season with salt and pepper, to taste. Meanwhile, add penne to the boiling water. Cook, stirring occasionally, until tender, 11-12 min.

Make olive tapenade

Meanwhile, cut tomatoes into 1/4-inch pieces. Finely chop olives. Add tomatoes, olives and 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. (TIP: We love using extra virgin olive oil in this tapenade!) Season with salt and pepper, then stir to combine.

Assemble ragu

When penne is tender, reserve 1/4 cup pasta water (dbl for 4 ppl). Strain penne, then return to the same pot, off heat. Add sauce and reserved pasta water to the pot. Season with salt and pepper, to taste, then toss to combine.

Finish and serve

Divide beef ragu between bowls, then top with olive tapenade. Sprinkle with Parmesan. Sprinkle chili flakes over top, if desired.